Dill Pickle Chicken Salad Lettuce Cups

My friend Sarah dropped by last summer with a garden overflowing with dill and jars of homemade pickles, demanding we figure out something to do with all that crunch. We ended up shredding leftover rotisserie chicken and mixing it with everything pickled we could find. The lettuce cups happened because we were too lazy to make bread, and honestly, they worked better anyway.

Last week I made this for lunch with my mom, who is suspicious of anything called healthy. She ate three lettuce cups and asked if I could pack the leftovers for her flight home. Watching someone discover that good food doesnt need to feel heavy is still my favorite part of cooking this.

Ingredients

• Chicken: Two cups of cooked breast, shredded by hand for the best texture
• Dill pickles: One cup finely chopped because those pickle chunks are the whole point
• Red onion: One third cup, diced small so it adds flavor without overwhelming
• Celery: Quarter cup for that extra fresh crunch nobody can quite identify
• Fresh dill: Two tablespoons, chopped more than you think you need
• Mayonnaise: One third cup creates that creamy base we all secretly crave
• Greek yogurt: Two tablespoons lightens everything up while keeping it rich
• Pickle juice: One tablespoon ties everything back to those briny flavors
• Dijon mustard: One teaspoon adds just enough sharpness to cut through
• Garlic powder: Quarter teaspoon rounds out the background flavors
• Black pepper: Quarter teaspoon, freshly cracked if you can
• Salt: Just enough to bring everything together
• Butter lettuce leaves: Eight large cups to hold all that goodness

Instructions

Prep your ingredients:

Combine the shredded chicken, chopped pickles, diced onion, celery, and fresh dill in a large bowl. Let everything hang out together while you make the dressing.

Whisk the dressing:

Mix the mayonnaise, Greek yogurt, pickle juice, Dijon, garlic powder, black pepper, and salt in a small bowl until smooth and creamy.

Bring it together:

Pour that dressing over your chicken mixture and toss everything gently until every piece is coated. Taste it and add more salt if it needs something.

Assemble the cups:

Arrange your lettuce leaves on a platter and spoon the chicken salad into each one, piling it high.

Decide your timing:

Serve right away if you are hungry, or chill the salad for an hour first so those flavors can really get to know each other.

Save to Pinterest

This has become my go to when friends come over for casual lunches because nobody feels guilty going back for seconds. Something about eating with your hands makes everything taste better.

Make It Your Own

Sometimes I throw in chopped walnuts or sliced almonds because that extra crunch takes it to another level. A handful of chopped hard boiled eggs works too if you want more protein.

Keep It Dairy Free

Just skip the Greek yogurt and use all mayonnaise instead. The texture stays creamy and nobody will notice the difference.

Serving Ideas

A crisp Sauvignon Blanc cuts right through the richness, but sparkling water with lemon works just as well. This also makes amazing meal prep for the week.

• Double the recipe because it disappears faster than you expect
• Keep the salad and lettuce separate until you are ready to eat
• The flavors actually get better after a day in the fridge

Save to Pinterest

Hope this becomes one of those recipes you keep coming back to when you need something good without all the fuss.

Recipe Q&A

→ Can I prepare this ahead of time?

Yes, you can prepare the chicken salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. However, assemble the lettuce cups just before serving to keep them crisp and fresh.

→ What type of lettuce works best?

Butter lettuce and romaine hearts are ideal as they're sturdy enough to hold the filling without breaking. You can also use large iceberg or green leaf lettuce leaves if preferred.

→ How can I make this dairy-free?

Simply omit the Greek yogurt and use all mayonnaise instead. This maintains the creamy texture while keeping the salad dairy-free. Check your mayonnaise label to ensure it's egg-free if needed.

→ Can I use rotisserie chicken?

Absolutely. Using store-bought rotisserie chicken is a convenient shortcut that saves preparation time. Shred the meat and proceed with the rest of the ingredients as directed.

→ What are some topping suggestions?

Add chopped walnuts or sliced almonds for extra crunch, or incorporate hard-boiled eggs for additional protein. Fresh dill or chives sprinkled on top add extra visual appeal and flavor depth.

→ Is this truly low-carb?

Yes, with only 5 grams of carbohydrates per serving, this is well-suited for low-carb diets. The dill pickles add flavor without adding significant carbs, and lettuce cups replace traditional bread.